YES YES Y’ALL! MONTREAL SHRIMP

These shrimp are tres tres baba cool. No?

If this recipe title isn’t obvious enough, I was up in French Canada. Just call me the ambassador of morally bankrupt American diplomacy. In other words, I’m your typical ambassador. The fact I wasn’t given a motorcade and a villa with a masseuse and sushi chef is beyond me. So I did what I always, make do in style. I befriended a pair of Salopes at an art gallery who invited me over for a barbecue the next day. A bag of shrimp and I was in the door, rifling through their fridge to make something work. The ingredients below are what they had, and thank god for that! My new friends were impressed. One insisted I stay with her for a few days. Canadian-American relations have never been better.

Saute the onions in the remaining olive oil until translucent (approx 3 min). Add the shrimp, spreading them out. Flip the shrimp when they pinken (approx 2 min per side). Throw in the parsley and cook another minute.